Finely chop the porcini mushrooms and saute them with the onions in butter. Soak the bread rolls in warm water and squeeze well. Mix with the egg. Add the mushrooms, season with salt and pepper. Mix in the parsley and bind with breadcrumbs. Now form Reinkalan (small loafs) from the mass. Dredge in flour, egg and breadcrumbs and fry in hot oil until golden brown on both sides. Remove and dab with paper towels. Serve with garlic sauce. For the garlic sauce, mix the mayonnaise with sour cream. Add the finely chopped garlic, season with salt and pepper.
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